Sauce

Directions

In a cake pan or casserole dish, whisk together tamari, vinegar, xylitol honey, and sesame oil. Add in drained jackfruit and move around to coat.

Allow jackfruit to marinate for 10 min on one side, flip, and marinate for another 10 min. If you have extra time, let it marinate for even longer.

Add starch to a large bowl, add in jackfruit pieces, shaking off excess marinade before they go in. Shake and toss around to coat jackfruit evenly.

Add 2 cups of oil to a medium-large sauté pan (10-12 in) over medium heat. Heat up to roughly 350° F; the oil should shimmer, sizzle if food’s dropped in, but not be smoking.

While oil heats up, melt buttery coconut oil in a small pot over medium heat. Once hot, toss in garlic and cook until lightly browned; about 1 minute. Then, whisk in the rest of the sauce ingredients until smooth. Keep on low heat until ready to use.

If desired, place jackfruit pieces on a skewer – 4 per skewer – and place all of the jackfruit in the pan. Cook until golden brown on first side – about 3 minutes – flip, and cook for another 3 minutes or until golden brown.

Remove jackfruit pieces to a paper towel to remove excess oil. Drizzle sauce on top of skewers or toss them with the sauce in a large bowl.

Serve while fresh!

*Having a grill-out? Marinate the jackfruit, skip the coating in starch part, and grill them on skewers. They’re AMAZING this way.